Plank

Culinary definition of plank:  To broil or bake food on a plank made of natural wood, very often cedar.

C@H FOOD FOR THOUGHT
Planking has become a culinary side-industry all  its own.  Cedar-smoked or 'cedar planked' salmon, like that shown right, is commonplace on many restaurant menus.  Planking is a form of smoking really, so similar rules apply.

A few rules to plank by: always use un-treated wood; size accordingly so that food does not protrude over the edge of your plank; submerge (don't float)  planks in water for at least one hour before using; never place plank over direct flame; choose thicker planks for foods that may take longer to cook.

Planking is not a new idea, rather it goes way back to Colonial days, when our founders nailed whole, cleaned stream salmon to thick planks and then stood the planks on their sides against bricks or stones, on the hearth in front of an open fire. Green saplings (twigs) were criss-crossed across the fish to keep it secure.  This rustic planking methods works in front of an outdoor fire as well.

✭ ✭ ✭  Skinny on skin. Cooking salmon or other fish 'skin on' is the best way to produce optimum flavour - but it's messy, and most children will turn up their nose at the yuckiness of it.  But don't worry because planking is nature's natural de-skinner.  As the wood loses moisture on the grill, it tends to grab onto the skin and holds tight, letting the moist and juicy meat pull easily (almost always) away in one piece for presentation, or several pieces for plating. 

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